Dulce de leche
Dulce de leche ( span. "Sweet milk") or Manjar (blanco) is a cream made of milk , sugar and vanilla and one in Latin America common spread .
Use finds dulce de leche spread on bread and as an ingredient for making desserts such as pudding , flan or ice . It is also often used as a filling for cakes , e.g. B. in the Torta de mil hojas (thousand-leaf cake) made of puff pastry . The alfajores, which are particularly common in Argentina and Uruguay , are often filled with dulce de leche .
origin
The Argentine journalist Víctor Ego Ducrot writes in his book Los sabores de la patria (1998) that this milk spread was produced in Chile under the name Manjar since the 18th century . Back then it was made from cow's milk with sugar, vanilla and cinnamon. From there, this dessert spread to neighboring countries. The Argentine freedom fighter San Martín (1778–1850) is said to have consumed this caramel cream.
Another story is also told in Argentina, according to which Dulce de leche came about by chance when an employee of Juan Manuel de Rosas (1793–1877) forgot a pot of milk and sugar on the fireplace. She found a brown cream that her employer and his opponent Juan Lavalle are said to have consumed at a meeting for peace talks.
In 2003 Argentina tried to register Dulce de leche as a World Heritage Site with UNESCO . Since Uruguay protested against it, it has not yet been recognized.
Manufacturing
Dulce de leche is made from milk, sugar and vanilla under slow boiling for hours. Cream can also be added. In Colombia , baking soda is also added. In Mexico it is made from one part cow's milk and one part goat's milk.
The milk is boiled in a copper pot over low heat, stirring constantly, until the desired consistency and color is achieved.
The product is created due to the Maillard reaction .
Variations
- Dulce de leche clásico / casero : classic shape, soft consistency, shiny surface. It is used as a spread or for making ice cream, pudding or flan.
- Dulce de leche de repostería : it has a firm consistency and a matt surface. It is mainly used in pastry shops as a filling for cakes and pastries.
Web links
Individual evidence
- ↑ Historia del dulce de leche | Todo Dulce de leche :: TodoDulcedeLeche.com.ar. In: tododulcedeleche.com.ar. Retrieved July 31, 2016 .
- ↑ La pelea por el dulce de leche. BBC, April 29, 2003.
- ↑ Sam Wong: Dulce de leche: How to turn condensed milk into a tasty caramel sauce. New Scientist, April 22, 2020.